Recipe: Sweet Cabbage and Camomile Cake

Chamomile is commonly known as the ‘plant doctor’, encouraging and increasing the essential oils of species growing close-by. Cabbage plants commonly leave the chamomile doctor boasting a heightened and enhanced flavour, making this pairing both healthy and delectable.

We prescribe you to try this combo in a cake!

Sweet Cabbage and Camomile Cake with Camomile Cream

  • Serves 8 – 10
  • Prep Time – 45 minutes
  • Cook Time – 50 minutes
  • Will need a 20cm diameter cake tin


  • 270g of red cabbage (approximately ¼ of a small whole)
  • 150g of diced butter + 1 Tbsp
  • ½ cup honey + 2 tbsp
  • 4 bags of camomile tea
  • 1 cup water
  • 4 eggs
  • 190g almond meal
  • 90g self-raising flour
  • 4 tsp of finely ground chamomile tea leaves – find this inside your tea bags (we used Twining’s)
  • 250 mls pouring cream
  • 3 tsp icing sugar

To begin, start slicing your cabbage as finely as possible. It’s easiest to slice your quarter in half lengthways, then slice thinly across ways, making sure to discard of any large hard pieces from the core. Place butter in pan, add cabbage and cook on a medium heat for a few minutes. When cabbage starts to wilt add 2 tbsp of honey.

Reduce heat to low and cook cabbage until it becomes caramelized (approximately 30 minutes), stirring occasionally.

While your cabbage is on the stove add the water and tea bags to a small saucepan. Bring to boil then reduce heat to a simmer. After 10 minutes remove tea bags – make sure to squeeze out excess liquid – then continue to simmer on a low heat for a further 10 minutes. When ready only half a cup should remain – put this aside to whisk in with your cream.

Grease and line a 20cm diameter cake tin with baking paper. Place butter and honey in a large mixing bowl and whisk using an electric beater beat until combined. Slowly add eggs one at a time, making sure to beat well after each addition.

Fold through almond meal, flour, 3 tsp of the tealeaves and the cabbage. Pour into your cake tin and place into a pre-heated oven and cook for 30 minutes at 180 degrees. Reduce temperature to 160 degrees and cook for a further 20 minutes or until a thin skewer comes out clean when inserted into the middle of the cake

For the chamomile cream, place cream and icing sugar into large bowl and beat with electric mixer. When cream starts to thicken, slowly add 3 tbsp of the chamomile syrup and 1 tsp of chamomile tea leaves and beat until thick and creamy.

Add a good dollop of cream on the side of a slice – Yum, cabbage for dessert!